Published:
Sep 18th 2022
by 
Last updated: Dec 20th 2024
Instant Pot Mac and Cheese is delicious, creamy, and cheesy. Usually, it takes about 15-20 minutes to cook mac and cheese, but you can cook it in 4 minutes with the instant pot. That's right, 4 minutes. I suppose you are worried about the instant pot making your mac and cheese soggy. As long as you turn off the instant pot after the pressure has been released, you will not end up with wet noodles. However, leaving the instant pot on, the heat from the bank will make the noodles soggy.
Nevertheless, this instant pot mac and cheese is highly delicious. It's made with three different types of cheeses cheddar cheese to give it a sharp, nutty flavor, mozzarella cheese for stringiness, and Gruyère cheese to create a creamy texture. So grab your instant pot and enjoy a warm bowl of creamy gluten-free mac and cheese.
How long do you cook macaroni in the Instant Pot?
It takes about 4 minutes to cook macaroni in the instant pot. However, the pressure has to be naturally released for 15 minutes.
What are the best cheese combos for mac and cheese?
Cheddar cheese is probably the most common addition to mac and cheese because it adds a sharp, nutty flavor. I used cheddar, mozzarella, and Gruyère cheese to make this instant mac and cheese. However, you can also add Parmesan, Havarti, Monterey Jack, and Gouda cheese. You can also add Brie cheese to mac and cheese, but be sure to remove the rind from the cheese as you don't want to be chewing on it while eating it.
Can you use buttermilk instead of milk in mac and cheese?
Yes, you can add buttermilk to mac and cheese instead of milk. The buttermilk will give the mac and cheese a tangy, slightly sweet flavor. However, use mildly flavored cheeses if you use buttermilk, as sharp cheeses can overpower the taste of the buttermilk.
Should I put egg in my mac and cheese?
Putting an egg in your mac and cheese depends on your preference. The egg will make the mac and cheese smoother and creamier. However, the mac and cheese will still be delicious without the egg.
Time & Serves
Ingredients
1 lb. Gluten-Free Macaroni
1 small head of Cauliflower, stems, leaves removed, diced
2 cups of Water
2 cups Vegetable Broth
1/4 cup (1/2 stick) Butter
2 teaspoons Dijon Mustard
2 teaspoons Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 teaspoons Hot Sauce
1 cup Whole Milk2 cups Sharp Cheddar Cheese, shredded
1/4 cup Mozzarella Cheese, shredded
1/2 cup Gruyère Cheese, shredded
1/4 cup Parmesan Cheese, Shredded
Instructions
Place the macaroni, cauliflower, water, vegetable broth, butter, Dijon mustard, kosher salt, garlic powder, onion powder, and hot sauce into the instant pot insert and stir to combine.
Set the lid on the instant pot, lock it in place, close the vent, press the pressure-cook button, and cook it for 4 minutes.
Let the pressure release naturally from the instant pot for 15 minutes, then set the valve to venting and turn the instant pot off.
Open the instant pot and stir in the whole milk, cheddar cheese, mozzarella cheese, Gruyère cheese, and Parmesan Cheese until the cheese melts.
Pour the instant mac and cheese into a serving dish, garnish with cheddar cheese on top, or serve it right from the instant pot and enjoy!
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